Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30360/
Roasted Cod, Tomatoes, Orange and Onions
Assertive Pacific cod has enough flavor to stand up to the citrus-tinged tomatoes and onions. Serve with barley or brown rice to soak up all the delicious juices.
Yield: 4 servings
Preparation Time: 1 1/2 hours
Ingredients
| 1 | pound | ripe but firm small round or plum tomatoes, cut into 1/2- inch thick wedges | |
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| 2 | medium yellow onions, cut into 1/4- inch thick wedges | ||
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| 1 | Tablespoon | finely slivered orange zest (see Tip) | |
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| 1 | Tablespoon | extra-virgin olive oil | |
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| 1 | Tablespoon | chopped fresh thyme leaves, plus sprigs for garnish | |
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| 1/2 | teaspoon | kosher salt, divided | |
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| Freshly ground pepper to taste | |||
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| 1 | pound | boneless, skinless cod or other thick-cut, firm-fleshed fish, cut into 4 equal portions | |
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Nutrition Facts
Yield: 4 servings
Approximate Nutrient Content per serving:
| Calories: | 160 | |
| Calories From Fat: | 45 | |
| Total Fat: | 5g | |
| Saturated Fat: | 1g | |
| Cholesterol: | 43mg | |
| Sodium: | 368mg | |
| Total Carbohydrates: | 11g | |
| Dietary Fiber: | 2g | |
| Protein: | 20g |
Vitamin C (60% daily value), Selenium (42% dv), Potassium (15% dv).
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Preheat oven to 400 degrees F.
Combine tomatoes, onions, orange zest, oil and chopped thyme in a 3-quart glass or ceramic baking dish. Sprinkle with 1/4 teaspoon salt and pepper; stir to combine. Roast, stirring occasionally, until the onions are golden and brown on the edges, about 45 minutes. Remove from the oven.
Increase oven temperature to 450 degrees F. Push the vegetables aside, add fish and season with the remaining 1/4 teaspoon salt and pepper; spoon the vegetables over the fish. Return the baking dish to the oven and bake until the fish is opaque in the center, about 10 to 12 minutes.
To serve, divide the fish and vegetables among 4 plates and garnish with thyme sprigs.
Tip:
Using a vegetable peeler, remove 3 or 4 pieces of zest from a large orange. Stack the pieces on top of each other and slice into 1/8- inch wide strips.
Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30360/
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